Cottage Cheese Smoothie

https://www.sweetashoney.co/cottage-cheese-smoothie/

I really liked this smoothie. It kept me full and satisfied until lunch time. 

 1/2 cup cottage cheese

1 cup frozen strawberries or raspberries

1/3 cup ice cubes

3/4 cup almond milk

1 tsp vanilla extract

1 T honey

Add all ingredients to the jug of a high-speed blender and blend until smooth. Serve immediately.

Creamy Pineapple Cucumber Smoothie

This smoothie is so good! One of my very favorites! 

https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/

• 1/2 cup sliced cucumber (skin on // organic when possible)
• 1 heaping cup cubed pineapple (if frozen, omit ice)
• 1/2 large ripe, peeled, frozen banana
• 1/4 cup light coconut milk*
• 1/2 cup filtered water
• 1 medium lime, zested + juiced (~1 tsp zest // 2 Tbsp (30 ml) juice per 1 lime)
• 1 large handful greens (spinach or kale // organic when possible)
• 2-4 ice cubes

Instructions

• Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.
• For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.
• Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.

Notes

* For creamier smoothie, use canned light coconut milk. For a lighter smoothie, use coconut beverage from a carton or sub coconut water!
*For added protein, add 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) hemp seeds or chia seeds, or your favorite neutral or vanilla-flavored protein powder. 
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 smoothiesCalories: 225Carbohydrates: 52.2 gProtein: 5.2 gFat: 3.9 gSaturated Fat: 3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 79 mgFiber: 7.9 gSugar: 28 g

Baked Brownie Oatmeal

 I think Emma told me about this super yummy TikTok recipe for baked oatmeal. It tastes so good and even better, I feel good after eating it! :)

2 cups coconut or almond milk

1/2 cup maple syrup

1/3 cup peanut butter

1 tsp vanilla

2 cups rolled oats

1/4 cup cocoa powder

1 T flax 

1 tsp baking powder

1/3 cup semi-sweet or dark chocolate chips

Preheat oven to 350 degrees. Mix first 8 ingredients well in a medium bowl. Stir in chocolate chips. Pour into baking dish and bake for 40 minutes. 

https://www.tiktok.com/@healthygirlkitchen/video/7090671812748512555?lang=en

Tropical Smoothies

2 cartons pina colada or pineapple yogurt
1 cup milk
1 can (11oz.) mandarin oranges, drained
1/2 banana
1/2 cup frozen peach slices
2 T plus 1 1/2 tsp instant vanilla pudding
17- 20 ice cubes

Combine first 6 ingredients in blender; cover and process until smooth,  While processing, add a few ice cubes at a time until at desired thickness.  Pour into chilled glasses.  Serve immediately.  Yield:  5 servings.

Chocolate Chip Toffee Scones

Much to my surprise, I really enjoy baking and eating scones.  The real traditional kind of scones.  I grew up eating Utah's version of a scone which is basically a yeast bread dough deep fried and served with honey butter.  Those are great too, but there is just something a little more refined about a real scone and there are so many ways to make them.  I got this recipe from Leigh Anne at myhomebasedmom.com  These scones even won Robert over.  Fresh from the oven they are pretty hard to stop eating.  :)

Chocolate Chip Toffee Scones

3 1/4 C flour

1/2 C sugar

1 Tbsp plus 1/4 tsp baking powder

1/4 tsp salt

1 C semisweet, milk or dark chocolate chips – I used milk

1/2 C walnuts, toasted and then chopped into small pieces – I  left these out

1 C Toffee bits or chop up a Heath or Skor bar

2 C chilled heavy whipping cream

Topping:

2 Tbsp butter, melted

granulated or coarse white sugar

Preheat oven to 375 degrees.  Lightly butter two heavy large baking sheets.

In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well.  Stir in chocolate chips, nuts and toffee bits.

In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form.  Gently fold whipped cream into dry ingredients; combine well.  It will be sticky.

Turn dough out onto a lightly floured work surface.  Knead gently until a soft dough forms; about 2 minutes.  Form dough into 2 balls.  Pat each ball out into a circle.  Place each on a cookie sheet and cut pie like into 8 wedges.  Pull each wedge out a little bit to create about 1 inch space between each wedge. 

For topping:  Brush scones with melted butter.  Sprinkle each scone with a bit of granulated or coarse white sugar.  Bake until golden brown, about 18 to 20 minutes.  Serve warm or at room temperature.  Store in airtight container at room temperature.

I didn't make the Devonshire Cream to go with the scones.  Maybe someday....

Devonshire Cream

3 oz. cream cheese

2 Tbsp powdered sugar

1/2 tsp vanilla

1/3 C whipping cream

With hand mixer beat together well, it will thicken a bit and get fluffy. Chill one hour (I didn’t and it was fine) Serve with jam or lemon curd with your scones

One Step Wheat Blender Pancakes

Soak 1 cup wheat and 1 1/2 cups water in your blender overnight.  Add:

1/4 cup powdered milk
1 T oil
2T honey
1 egg
1 T baking powder
1/8 tsp salt

Blend well.  Makes 8 pancakes using 1/3 cup batter.

Jamie Duncan's Low-Carb Breakfast Casserole

We had this one year at our ward Christmas breakfast.  It was a hit along with my Honey Pancake Puff.

12 eggs
1/2- 1 onion, chopped
1 lb. ground sausage or beef
1 cup heavy cream
2-4 cups shredded cheddar cheese
1 cup diced ham
green onions/mushrooms, optional (whatever looks good)
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350F.  Brown ground sausage, onion and mushrooms in a saute pan.  Spray 9x13 casserole dish with non-stick spray.  Beat eggs and heavy cream together, add in browned sausage mixture, diced ham, green onions, 1-2 cups cheese and salt and pepper.  Mix together well.  Pour into casserole dish and top with 1-2 cups cheese.  Bake for 20-25 minutes.  Check when mixture is set and glossy.  Do not over cook.  Allow to cool slightly after baking is complete.  You can eat it now or cut into square and refrigerate for the week ahead.  Feel free to add anything else that suits your fancy, tomatoes, jalapenos, green chile's, garlic, etc.  Enjoy!

Golden Pancakes

I found this recipe in an issue of Reminisce magazine years ago.  My family says they actually like them more than regular pancakes because they are not as heavy and crumbly.  I like them because they are mostly egg and cottage cheese so they are lower carb.

6 eggs

1 cup cream-style cottage cheese

1/2 cup all-purpose flour

1/4 cup milk

1/4 cup vegetable oil

1/2 tsp vanilla extract

1/4 tsp salt

In a blender, combine all ingredients.  Cover and process on the highest speed for 1 minute.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Turn when bubbles form on top; cook until second side is golden brown.  

Yield:  about 14 pancakes.

Buttermilk Pancakes

We got this recipe from Rex and Vicki Davis.  We usually have them when we are all together on our huckleberry picking trips and add a cup of huckleberries to the batter.  Yum, yum!

1 egg
1 1/4 cup buttermilk
2 T vegetable oil
1 1/4 cup flour
1 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Banana-Oat Chocolate Chip Muffins

1 cup quick oats
3/4 cup flour
3/4 cup wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 T butter, softened
1/2 cup brown sugar
3 medium ripe bananas, mashed
1 egg
2 T unsweetened applesauce
1 tsp vanilla
3/4 cup mini semi-sweet chocolate chips

Combine dry ingredients.  In separate bowl beat butter and brown sugar until crumbly.  Beat in bananas, egg, applesauce and vanilla.  Stir in dry ingredients just until moist.  Fold in chocolate chips.  Bake at 350, 15-20 minutes.  Cool 5 minutes.

Deluxe Hot Cakes

My mom was on health kick in the early 80's and this is one of the recipes she made us.  I loved these pancakes.  Especially with homemade strawberry jam or strawberry syrup on top.

1 1/2 cup sifted whole wheat flour
1 T baking powder
3/4 tsp salt
3 T raw sugar
2 egg yolks
1 1/2 cups milk
3 T oil
2 egg whites, beaten

Combine in order given, folding in beaten egg whites last.  Bake on a lightly greased hot griddle.

Awesome Huckleberry Muffins

From the kitchen of:  Misti Stoddard

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup huckleberries or blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 T cinnamon

Mix dry ingredients.  In 1 cup measure pour oil, then egg.  Then pour milk until it reaches 1 cup mark.  Add to dry ingredients.  Fold in berries.  Pour into lined muffin tin.  Sprinkle with topping.  Bake at 400 for 20-25 minutes.

Oatmeal Sparkling Cider Pancakes

I got this recipe off the back of a Snoqualmie Falls Pancake and Waffle Mix box.  We have these pancakes, with their syrup, for breakfast every New Year's Day.  It makes sense to me because we already have the sparkling cider handy.

2 cups pancake and waffle mix
1 cup cold water
1/2 cup instant oatmeal
1/2 cup sparkling cider

In a medium bowl, blend together all ingredients using a wire whisk.  For thicker pancakes, allow batter to sit for 5 minutes.  Cook on a hot griddle.  Serve with Apple Cider Syrup.

Apple Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 T butter
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

Place all ingredients in a small saucepan.  Bring to a boil over medium-high heat and stir occasionally.  Reduce heat and simmer for 15-20 minutes or until thickened.  Serve warm.

Crepes

1 1/2 cups flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs, beaten
2 T margarine or butter, melted
1/2 tsp vanilla

Mix dry ingredients, adding wet ingredients one by one.  Cook over medium-low heat.

Sour Cream Blueberry Muffins

1/4 cup butter at room temperature
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 cup blueberries
1/2 tsp vanilla

Preheat oven to 450.  In a medium bowl, cream butter and sugar.  Add eggs one at a time, beating well after each one.  Sift flour, soda and salt together and add to butter mixture alternately with sour cream.  Gently fold in berries and vanilla.  Bake for 12-15 minutes.

Pumpkin-Banana Chocolate Chip Muffins

6 eggs
4 cups sugar
11/2 cups oil
1/3 cup water
1/3 cup milk
1 lg. can pumpkin
3 ripe mashed bananas
1 tsp vanilla
51/2 cups flour
3 tsp salt
3 tsp baking soda
2 tsp heaping, cinnamon
1 tsp heaping, nutmeg
1 tsp ground cloves
1 bag semi-sweet chocolate chips

Spray baking pans with flour spray.  Mix eggs, sugar and the rest of the wet ingredients.  Add dry ingredients.  Bake at 350.  Regular-sized muffins: 25 minutes.  Mini-muffins:  15-18 minutes.  Bread:  1 hour.

Honey Cinnamon Spread

From the kitchen of:  The Pampered Chef

8 oz. regular or light cream cheese, softened
2T honey
1/4 tsp ground cinnamon

Combine all ingredients and mix until smooth.  Tastes great on bagels or bran muffins.

Honey Pancake Puff

From the kitchen of:  The Pampered Chef


Back in 1998, I tried my hand at selling Pampered Chef products.  It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process.  When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it.  I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.  


3 T butter or margarine

1 cup milk

6 eggs

3 T honey

1 pkg. (30z.) cream cheese, softened

1 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

Preheat oven to 400 degrees. Grease Deep Dish Baker with 1 T butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 minute more. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. 

Yummy, yummy!

Orange Julius

6 oz. frozen orange juice
1 cup milk
1/2 cup water
1 tsp vanilla
1/4 cup sugar
16-20 ice cubes

Put all ingredients in to blender.  Blend until smooth.  Serves 3-5 people.